JustMe
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Herdin' Cats and 2 GSDs
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« on: November 13, 2007, 02:10:15 PM » |
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http://www.kansas.com/news/story/224631.htmlFOOD SAFETY CONCERN USDA allows E. coli in 'cook only' meat BY STEPHEN J. HEDGES Chicago Tribune WASHINGTON - One federal inspector calls it the "E. coli loophole." Another says, "Nobody would buy it if they knew." The officials are referring to the little-discussed fact that the U.S. Department of Agriculture has deemed it acceptable for meat companies to cook and sell meat on which E. coli, a bacteria that can sicken and even kill humans, is found during processing. Long article. There is no evidence that "cook only" meat has directly sickened consumers. But some inspectors contend that the practice conceals significantly higher levels of E. coli bacteria in packing plants than the companies admit to. That's because companies that find E. coli are allowed to shift that meat immediately into "cook only" lines, without reporting it to the USDA.
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« Last Edit: November 13, 2007, 02:22:16 PM by JustMe »
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Never forget our cats and dogs and the Pet Food Recalls of 2007; the reason most of us are here!
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lesliek
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« Reply #1 on: November 13, 2007, 02:20:19 PM » |
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Thats just great ! Most of it ends up in school lunch programs. Aren't children in the high risk group for kidney damage from e coli ?  |
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"the world's most inept extortionist"
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Poco
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« Reply #2 on: November 13, 2007, 02:43:43 PM » |
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I've wondered if that new strain of MRSA that is plaguing the schools might not have been introduced from cross-contamination in cafeterias orginating from high-intensity/antibiotics meat. I'm sure they will get it figured out, whatever it is..... Does anyone else rinse meat and fish off prior to cooking? I guess I started that practice around when the BSE/E. Coli, etc, problems arose. (Won't work with ground meats, of course.) I told myself that I might at least reduce the concentration of any bacteria/BSE contamination - and other 'filth' as the FDA puts it - that way. Probably just hokey thinking that, but it helps. (I bet someone will post a study now that what I am doing is totally ineffective. I do have my doubts about water being able to wash those BSE prions away.  ) |
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filbert
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« Reply #3 on: November 13, 2007, 02:55:06 PM » |
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Just some food for thought...
E. Coli is everywhere. I can almost guarantee that you have it on your hands, in your kitchen and in your refrigerator at this very moment.
If you're not washing your hands for at least 30 seconds, regardless of the cleaning product you're using, you're allowing a lot of bacteria to live and increasing the chance that it will develop resistance.
Also, studies have shown that people who clean and sanitize regularly are more susceptible to infections due to their decreased exposure because their immune systems aren't being exercised as much.
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The opinions expressed in this post are solely those of the author.
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filbert
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« Reply #4 on: November 13, 2007, 02:59:22 PM » |
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Probably just hokey thinking that, but it helps. (I bet someone will post a study now that what I am doing is totally ineffective. I do have my doubts about water being able to wash those BSE prions away. ) I had my doubts too, but if you think about it... why is it ok to eat a rare steak? The reason is that most bacteria grows on the surface of meat (ground meat is bad b/c grinding has opened up lots of surface area). That's why searing just the outside of meat is considered good enough for restaurants to serve seared tuna or beef carpaccio. So, if bacteria is primarily on the surface of the meat, then theoretically, washing the surface should decrease the total amount that is present. Whether the amount washed away is significant enough to make it safe is debatable, but I would think it helps some. Given that... I don't bother washing my meat. |
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The opinions expressed in this post are solely those of the author.
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Poco
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« Reply #5 on: November 13, 2007, 03:00:34 PM » |
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Oh, oh...what if all that careful rinsing off of meats and fish is setting me up for 'the big one'? (I'm starting to feel like Howard Hughes. He'd never make it today's world, would he?)
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Carol
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« Reply #6 on: November 13, 2007, 03:00:49 PM » |
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As filbert says:
Just some food for thought...
Nice touch in the e. coli thread!!!
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“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.” — Margaret Mead
United we stand Divided we fall....
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rcexplorer
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« Reply #7 on: November 13, 2007, 03:13:39 PM » |
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Also since we moved into this house that was built in the 40's that still have original windows we have had way less colds, ect and only last short time compared to when we lived in townhouse/condo this is just an observation my husband and myself have had. and of course washing hands.
The only meat we rinse off is poultry , not sure why but when we have chicken breasts with the bone in they are soaked in salt water, then a final rinse before cooking. My mom has always done that since I can remember. When she grew up they had chicken coup in their back yard
kj
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filbert
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« Reply #8 on: November 13, 2007, 06:14:14 PM » |
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You mean a coop, right?
A chicken coup would be quite a sight though!
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The opinions expressed in this post are solely those of the author.
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lesliek
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« Reply #9 on: November 13, 2007, 06:38:11 PM » |
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I personally think a chicken coup might be better than the current gov.  |
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"the world's most inept extortionist"
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rcexplorer
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« Reply #10 on: November 13, 2007, 06:47:38 PM » |
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oops spelling but that would be a sight  kj
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kaffe
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« Reply #11 on: November 13, 2007, 06:54:29 PM » |
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Personally, I wash/rinse all meats and veggies prior to cooking - yeah, even pre-ground meat! Its just a habit I picked up when living in Asia. With pre-ground meat. I put the lot inside a spaghetti strainer and put it under a running faucet for a few secs and allow to drip. Mind you, it isn't becuase of the bacteria that I do this - it is more about rinsing off the stale blood... make it more "kosher" ya know. I know cooking will kill off any bacteria in the meats.
I also rinse all the fresh meats (chicken, turkey, beef, pork, and organs) that I use for cat food. I never buy pre-ground anything that will be used for cat food. I grind the meats fresh for them precisely becuase of the reasons Klondike has cited - bacteria is usually on the surface of the meats, and if you grind, you expose more meat surfaces into the air and potentially help bacteria grow. Before grinding or proccessing, I quick-sear the sides of the meats or steam them for 20 seconds - that is, if I am serving raw.
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Poco
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« Reply #12 on: November 13, 2007, 10:45:53 PM » |
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I'm going to keep rinsing the meats, too. Especially beef. You can't kill prions by cooking them. Found my exact opposite, though. Not afraid of Mad Cow prions at all.  Cecelia Coan of Evansville, Ind., looks over the deep-fried cow brain sandwich she ordered to go at the Hilltop Inn in Evansville, Ind. The brains, battered with egg, seasoning and flour, puff up when cooked and trace back to a time when southern Indiana newcomers from Germany and Holland were frugal with their slaughtered cattle.
updated 6:47 p.m. PT, Thurs., Jan. 15, 2004
EVANSVILLE, Ind. - Fear of mad cow disease hasn't kept Cecelia Coan from eating her beloved deep-fried cow brain sandwiches.
She's more concerned about what the cholesterol will do to her heart than suffering the brain-wasting disease found in a cow in Washington state.
"I think I'll have hardening of the arteries before I have mad cow disease," said Cecelia Coan, 40, picking up a brain sandwich to go at the Hilltop Inn during her lunch hour. "This is better than snail, better than sushi, better than a lot of different delicacies."There are those that eat to live, and then there are those that live to eat. |
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straybaby
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« Reply #13 on: November 13, 2007, 11:00:17 PM » |
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"That's because companies that find E. coli are allowed to shift that meat immediately into "cook only" lines, without reporting it to the USDA." instead of shifting, shouldn't they be stopping the line, identifying the source and CLEANING the facility and then proceeding?! remember, we have beef for ground coming in from many countries, and i'm not sure what the status is on other imported beef. and then we have our own beef which is suspect. why shift the problem so it can grow?  ? i swear Big AG is going to drive me over THE EDGE!!!! *kisses my side of beef in freezer* |
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Suelovescats
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« Reply #14 on: November 14, 2007, 07:22:50 AM » |
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E. coli is everywhere? Regular intestinal E. coli maybe, but not E. coli 0157 H:7. That is the one that produces the Shiga toxin, which sickens and kills people every year. Every time I read about it I wonder, does heat destroy Shiga, or does it get carried along? And are our survivor pets more susceptible because their health has been compromised?
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